Surprisingly good discard sandwich loaf

200g discard

360g warm water

25g honey

14g melted unsalted butter

10g salt

500g flour

Mixed everything then let sit for 30 minutes before stretch & fold. Did altogether 3 sets of stretch and fold every 30 minutes before overnight bulk fermentation on the counter.

Then shape it in the morning (approx 11 hours) then let 2nd bulk ferment for 3.5 hours in a warm spot.

p.s. Switched from King Arthur Organic Bread Flour to Bob's Red Mill Artisan Bread Flour because of a recent good discount snatch.

Since the flour switch, my starter has been struggling to double for already a week, so I have been doing maintenance feedings & have piled up some discard.

This is by far the most successful discard sandwich loaf! The crumb was so soft, with just enough tangy taste, & crisp crust!